I’m making these this morning

I do the bread-in-five-minutes-a-day thing, so I tend to have some dough hanging out in the fridge.  This morning, we’re heading out to meet some friends and family and go to the Aquarium, so we don’t have a lot of time to cook, but we’re both really hungry.  Enter Bacon and Eggs in Toast! Except I don’t have any bacon. So it’s just eggs (and cheese) in toast.

This is, admittedly, an experiment. It could be wretched, in fact. But I’m hoping for success because it was so easy—throw the dough on the counter with some flour, roll it out, cut it into squares, stuff the squares into my muffin pan, drop some cheese and crack some eggs into the dough-stuffed-tins, and bake.  Also, it promises to be a nice eat-and-go recipe—as long as the eggs aren’t too runny, you can just take it with you and eat it as you go.


These turned out OK! I didn’t roll the dough out thin enough, so the egg spilled over when I cracked the eggs in.  I also needed to add more cheese. And I let them cook too long so the eggs were really hard-cooked by the time I pulled them out. But a good start! I’ll do these again, definitely.

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